Student Work

Effects of Staling of Bread Crumb on Mechanical Properties and Cell Morphology

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This project analyzed the changes in properties of bread as it experiences staling. The basic cell structure based on open-closed cell ratios, relative density and cell wall lengths was determined. The cell morphology was observed over the course of four weeks to determine any changes in dimensions and geometry. Tensile tests were performed on staling bread to analyze any changes in the mechanical properties. There are apparent correlations with staling on cell dimensions and mechanical properties.

  • This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
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  • E-project-042910-000722
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  • 2010
Date created
  • 2010-04-29
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Permanent link to this page: https://digital.wpi.edu/show/7h149r34v